Chicken Pitas With Yogurt Dill Sauce
|Plain low fat yogurt||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Chopped fresh dill||1 1⁄2 Teaspoon|
|Salt||3⁄4 Teaspoon, divided|
|Skinless boneless chicken breasts||4 Pound (3 Breasts)|
|Dried oregano||1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
|Onion||1 Small, sliced|
|Lemon juice||1 Tablespoon|
|Shredded iceberg lettuce||1 1⁄3 Cup (21.33 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Pita||4 , warmed (6 Inch)|
|Crumbled feta cheese||1 Ounce (1/4 Cup)|
1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/4 teaspoon paprika in a bowl; cover and chill.
2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
3. Cut chicken into 1/4 inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.